Recipe

A A A

• 2 lbs boneless pork shoulder
• 4 medium green crisp-tart cooking apples
• 1 tbsp cooking oil
• 1 large onion, cut into thin wedges
• 2 tsp curry powder
• 1 (14 oz) can chicken broth
• 2/3 cup apple cider
• salt (to taste)
• pepper (to taste)
• 12 oz peeled baby carrots
• 1 1/2 lbs butternut squash, peeled, seeded, and cubed (2 cups)

• 1 Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
• 2 In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper.
• 3 Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
• 4 Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
• 5 Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.